Textured porous barrier transfer casing

Abstract

The present invention provides a multi-layered coextruded thermoplastic food casing comprising: at least one thermoplastic porous absorbing layer; and at least one layer having a barrier effect for water vapor and/or oxygen, wherein the at least one layer having a barrier effect for water vapor and/or oxygen has an average layer thickness in a range of from 5 to 60 μm over the entire surface area, wherein the at least one thermoplastic porous absorbing layer comprises as a main component at least one thermoplastic polymer material selected from the group consisting of (co)polyamides and (co)polyolefins, wherein the at least one thermoplastic porous absorbing layer comprises areas having a reduced average layer thickness and areas having a non-reduced average layer thickness, wherein the average layer thickness of the at least one thermoplastic porous absorbing layer in areas having a non-reduced average layer thickness is in a range of from 10 to 200 μm, wherein the average layer thickness in areas having a reduced average layer thickness is lower by 7 to 140 μm and is reduced by a range of from 30 to 85% compared to the areas having a non-reduced average layer thickness of the at least one thermoplastic porous absorbing layer, and wherein both areas having a reduced average layer thickness and a non-reduced average layer thickness comprise pores which are able to absorb a functional additive.

Description

TECHNICAL FIELD OF THE INVENTION[0001]The present invention relates to a multi-layered coextruded thermoplastic food casing comprising at least one thermoplastic porous absorbing layer comprising areas having a non-reduced average layer thickness and areas having a reduced average layer thickness, a method for producing said multi-layered coextruded thermoplastic food casing and use of said multi-layered coextruded thermoplastic food casing for example as a sausage casing, which food casings are able to transfer functional food additives such as flavors or colors onto the enclosed foodstuff, especially in the production of meat, cheese or fish products.BACKGROUND ART OF THE INVENTION[0002]In the production of meat products, smoke treatment has a long tradition for taste and preservation reasons. In said tradition the smoking of the products in smoking rooms or chambers is widely used. However, in such a case the casings need to be permeable for the smoke, which means that the casing...

AI Technical Summary

Benefits of technology

[0084]The at least one layer having a barrier effect for water vapor and/or oxygen, when having a barrier effect for water vapor in the food casing according to the present invention, assures a sufficient barrier effect so that the to-be-transferred functional additives do not readily diffuse to the outside of the casing, preventing contamination of the environment and machinery during handling and processing. Furthermore, by using a food casing comprising at least one thermoplastic porous absorbing layer as defined according to the present invention weight loss during cooking and storage can be greatly decreased in comparison to conventional casings made of fibers, cellulose or collagen.

[0085]Furthermore, with respect to the at least one layer having a barrier effect for water vapor and/or oxygen, when having a barrier effect for water vapor, the water vapor transmission rate of

Problems solved by technology

However, in such a case the casings need to be permeable for the smoke, which means that the casing has a low water vapor barrier so that the meat product can lose weight during cooking and storage.

However, smoke deposits on the walls and the ceiling of the smoking rooms can affect the appearance of meat products in the following cooking cycle.

Often a net alone would not hold the meat product in place sufficiently, or the net would adhere to the meat product in such a way, that the surface of the meat product is damaged when the net is peeled off, leading to unappealing appearance of the final product.

However, the usage of this film—as any permeable wrapping—suffers from the above mentioned disadvantages of weight loss during cooking and storage without secondary packaging.

However, any usage of a combination of net and casing is expensive and therefore only applied for highly valued products.

Another problem when developing a new meat item with a woven net casing (whether fixed or elastic netting) is the difficulty how to consistently obtain the required “net weight”.

Using two casings, further increases the costs of the netted product.

The condensed stitches can adhere to each other by heat deformation, which in addition may shrink the zones of the condensed stitches.

Main disadvantages of this process are the additional step for applying taste or color and the shape of the final product, which is not typical for the net application the final product shall resemble.

The carrier film of these structures can be a fibrous layer, the major disadvantage of which is a low water vapor barrier effect.

During a cooking process or storage of the product, the foodstuff loses part of its water content thus reducing the yield.

However, such casings are disadvantageous, because a multi-step production process for preparing such coated or laminated casing structures is needed and/or a possible mold growth on the inner s

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